Being the adept Facebook junkie that I am brings me WORLDS of information and insight along with my morning brew. One of my favorite Facebook groups is a collection of folks that call themselves “Alternative Ways of Survival”. They’re a heartfelt, outgoing, no-BS bunch that post all sorts of wonderful articles on topics such as gardening, survival strategies (in all types of situations), local foods, do-it-yourself projects and a host of other generally useful information.

In a previous post I expounded on the virtues of Local Egg Salad. See my Location, Location, Location post at https://hippieways.com/?p=138. In order to be as local as possible, you will also need to have a small garden (or a few herbs in pots) for such perennials as chives, parsley etc.

In the course of conversation on a particular post regarding Spanish Mayonnaise, I decided to add my two-bits worth to the conversation in Alternative Ways of Survival. The mayo that I’ve been making all these years is a little more complex and I did find that the technique of adding the oil has EVERYTHING to do with the success or failure of the recipe.

So, without further ado, I present to you the recipe for Hippie Ways Mayo – please note that I take absolutely ZERO credit for this recipe. I found it in an OLD cookbook. The credit for this recipe goes solely to the Co-Op Cook Book of 1946 published by the Outlook Women’s Co-Operative Guild of Outlook, Saskatchewan, Canada.

I have tweaked the formula over the years , but the inspiration from the ladies at the Outlook Co-Operative (and this beat up little cook book) have put many a hearty meal on my table (for VERY few dollars!)

1 cup of oil ( depending on what I have in the cupboard on any given day – usually canola – lighter olive oil works well too) The only oil I have found that does NOT work is safflower – it’s too thin.

Method: In a deep glass bowl, blend together the egg, salt, sweet, mustard, lemon juice and vinegar. With a hand held blender, blend the contents until they are pretty much foam.

Here’s the tough part….while blending, begin adding the oils ONE DROP AT A TIME for the first quarter cup of the liquid.

This is the hardest part to master, since patience is not a real strong suit with me. Once the mixture begins to thicken, you can add the rest of the oil and just work it around in the bowl until the desired consistency is reached and all of the oily appearance has disappeared.

The egg should be COLD. Don’t let it get to room temperature, or the mayo won’t set at all.

As you can see, I tried Xylitol in this round. For those not familiar, Xylitol is a plant based (lesser evil for diabetics) sweetener. I found the mayo didn’t set as well as I would have liked, but the taste was certainly spot-on.

So, one day in the not too distant future, when you happen to be in the grocery store thinking you need mayo – think like a Hippie. You don’t actually NEED mayo from the grocery store. It’s not some sort of mystery-miracle in a jar. It’s a few simple ingredients that you most likely have in the kitchen already…all you need is five minutes and an apron.

Trust me on the apron thing! This recipe doubles VERY well, and will make less mess if you make a double batch. I find the single batch method splatters beautifully with the hand blender! The only real DOWN side to mayonnaise making is that without the use of a hand blender, you would have to use a whisk. I have experimented with the whisk method and the recipe still turns out as it should. However, you will have cramped up pecs like you’ve never experienced!!